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I realized the other day that we hadn’t had one of our favorite summer favorites yet – gazpacho! I realized this when I saw the growing pile of tomatoes on the counter and a couple of cucumbers in the crisper drawer, waiting to be used. We also had the last of the shishito peppers from last week’s visit to the farmer’s market to eat up.

This recipe is based upon one that my mom made growing up so I am not sure where her recipe originally came from. I have changed it up a little to fit our tastes and needs but it is still very simple and tasty. Add and subtract as you desire.

A few items to note – when dining out, gazpacho is usually not gluten free as it often contains breadcrumbs. Some recipes call for tarragon vinegar too, which is often made with malt vinegar – a no-no for celiacs. Check your labels. Also, chop all of your vegetables into similar sizes; we prefer a 1/4-1/2″ dice. And one last thing – this tastes better the next day, so make it ahead so that it can chill and the flavors meld.

This week we served it up with some shishito peppers and quick cheese quesadillas which were just corn tortillas with some shredded cheddar between and fried in a little oil on the stove.

Gazpacho

Recipe by Renee, inspired by my mom

46 oz bottle of vegetable juice such as V-8 Low Sodium or Spicy Hot version

1 cup celery, chopped

1 cup cucumber, peeled, seeded and chopped

1 cup green bell pepper, seeded and chopped

1 cup sweet onion, like Vidalia, chopped

2 cups tomatoes chopped

2 cloves garlic, finely chopped

1/4 cup light-tasting olive oil

1 tsp worcestershire sauce or soy sauce *

1/4 cup red wine vinegar (or white wine vinegar, or maybe even sherry vinegar)

1-1/2 tsp salt, to taste

1/2 tsp fresh pepper

1 Tbsp fresh chives, chopped

1 – 15 oz can white beans, drained and rinsed (optional)*

Pour vegetable juice into a large bowl. Add remaining ingredients. Stir well. Chill for 4 hours and serve soup chilled.

Notes:

* Lea and Perrins worcestershire sauce is gluten free but not vegetarian, as it contains anchovies. The Wizards makes a vegan, gluten free worcestershire sauce, or you could make your own. Otherwise, substitute with gluten free soy sauce and adjust your salt as the soy sauce is probably saltier than the worcestershire.

*If we are eating this as a meal, I will often add a can of white beans for protein. We have also added fresh sliced-off-the-cob corn.

Sauteed Shishito Peppers

If you can find them at your market, be sure to grab them while they’re still around. They run about $8 per pound at the Santa Fe Farmer’s Market, but a full pound is enough for the two of us for three or four meals as an appetizer. Here is our favorite way to serve them up, from Deborah Madison, cookbook author. I use canola oil instead of olive oil as she suggests.

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With this week’s Gluten Free Menu Swap theme of light and easy for summer, I thought I would post this recipe. We have fallen in love with napa cabbage chopped salads and slaws. This one was inspired by a couple of the napa cabbage recipes over at Kalyn’s Kitchen where she blogs about South Beach Diet recipes. Many, if not most, of her recipes are naturally gluten free or easily modified with minimal substitutions. But that doesn’t mean that they are missing any flavor! We’ve just loved everything we’ve made from Kalyn’s blog. (This is starting to sound like an Adopt a Gluten Free Blogger post…hmmm.) Thanks for the inspiration Kalyn!

Napa Cabbage Salad with Sesame-Ginger Dressing

Inspired by Kalyn’s Kitchen

This makes a lot so feel free to make only half but it is a great dish to take to a potluck or picnic.

8-10 cups napa cabbage, sliced or shredded

2 cups shredded carrots

2 cups red bell pepper, sliced, matchstick sized

1/2 cup green onions, sliced

2-1/2 cups edamame, shelled and cooked

1/4 cup toasted sesame seeds

Dressing:

1/4 cup rice vinegar

1 Tbsp sesame oil

1 tsp toasted sesame oil

1-2 Tbsp agave nectar or honey

1-1/2 Tbsp ginger, grated on your Microplane

1/4 tsp pepper

1/2 tsp salt

1/4 cup olive oil, light-tasting, I used a light and fresh Spanish olive oil

Toss together all of the salad ingredients, except the sesame seeds, in the largest bowl you have. In a mason jar with a lid, mix together all of the dressing ingredients and give it a good shake. Taste and add more salt if needed. Or ginger. Or sweetener. Or whatever.

Start small and stir some of the dressing into the salad. Add more if you would like. Adjust it to your preferences. Top with sesame seeds.

If you won’t be eating this all at one time, I would suggest keeping the edamame in a separate bowl and adding it when just before eating it. Same with the sesame seeds. We were able to eat this salad for an entire week because I kept the salad and dressing ingredients separate until we were ready to eat it.

Do you have a favorite napa cabbage recipe?

This recipe was submitted to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free. As well, this recipe was cross-posted over at Gluten Free Easily’s Virtual Support Group.

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